Wednesday, July 18, 2007

When I told people what I put in these cookies they were a bit skeptical about whether or not it would taste good. In my opinion, these are filled with all kinds of good stuff that go really well together: white chocolate, macadamia nuts, coconut and dried fruit. But everyone at the office loved them despite their initial apprehesion. I think the secret is using the best white chocolate you can find.

And just a reminder that the deadline to email me your Sugar High Friday Tropical Paradise submissions is Tuesday, July 24th Monday July 30th. Hope you can join in!

Sift together flour, baking powder, and salt. Cream butter and brown sugar until smooth. Beat in egg and vanilla. Add flour mixture to the creamed mixture until flour is just incorporated. Mix in coconut, white chocolate, macadamia nuts and dried fruit.

Form 1.25-inch diameter balls of dough, place them 2 inches apart on your cookie sheets, and slightly flatten the balls of dough with the bottom of a glass. Bake at 350F for 18-20 minutes or until the edges of the cookies are just golden brown.

I'm thinking that you might roll them in sesame seeds before baking, just to give them that toasty aroma. Other than that (and the standard objection to white "chocolate"), they look fabulous! Cranberries might go well, there, too.

I don't know why they would be apprehensive. It sounds perfect to me. I'm glad I'm not in your office -- it might be difficult to explain the low vapor pressure of white chocolate tropical chunk cookies ;-)

I came across your blog while browsing some other food blogs. It was such a wonderful treat to read your recipes. I believe I am the most horrible baker (made my 5th devastating banana bread last week), so you might find me peeking here quite often from mow on!!

The alpine strawberry (Fragaria vesca) is a cousin of the wild strawberry. It's sometimes simply referred to as alpineberry. I love to bake, cook and garden. My blog is a place to share my recipes and other tiny tidbits of my life.